Description
A vibrant and healthy salad featuring quinoa, Brussels sprouts, and a zesty lemon herb dressing, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup toasted almonds, chopped (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Cook quinoa: Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare Brussels sprouts: While quinoa cooks, toss sliced Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
- Roast Brussels sprouts: Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly crispy.
- Make dressing: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, dill, parsley, minced garlic, salt, and pepper.
- Assemble salad: In a large bowl, combine the cooked quinoa and roasted Brussels sprouts.
- Dress the salad: Pour the lemon herb dressing over the quinoa and Brussels sprouts. Toss gently to combine.
- Add optional ingredients: Stir in toasted almonds and dried cranberries if using.
- Serve: Serve the salad warm or at room temperature.
Notes
- For a quicker preparation, use pre-cooked quinoa.
- Adjust the amount of lemon juice and herbs to your preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Add grilled chicken or shrimp for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
